What You Need to Know
During fermentation, endogenous β‑glucosidase hydrolyzes linamarin and lotaustralin, releasing hydrogen cyanide. Lactic acid bacteria and yeasts then metabolize HCN (volatilization and enzymatic conversion) while producing lactic acid, acetic acid, ethanol, and CO₂, lowering pH to 3.5–4.5 and inhibiting further cyanide release.
Steps
- 1.
Tucupi (Brazilian Amazon): Fermentation creates the characteristic sour yellow sauce base
- 2.
Farinha d'água (Kayapó people (Brazil)): Submerged fermentation softens roots for grating
- 3.
Manioc beer (Caxiri) (Yanomami (Venezuela/Brazil border)): Extended fermentation produces alcoholic beverage
The Science
Primary Reaction
Hydrolysis of cyanogenic glycosides (linamarin, lotaustralin) followed by microbial detoxification of HCN and fermentation to organic acids and ethanol